When I was little, bread pudding was a popular dessert. I never realized that it was made from bread until I was much much older! It was also one of those things that was made from “a feel for it”, no specific recipe to speak of.
The way I was taught to make it? It first depends on how much bread cubes we had… basically, spread the bread cubes in a single layer in a Corningware square dish (how specific!) For the “middle-sized” dish, it meant 2 grande eggs (XL-sized). Now, for every egg used, we add 3/4 cup milk (no low fat milk… we used to use evaporated milk!), 2 tablespoons of melted butter, 3 to 4 tablespoons sugar, a large pinch of apple spice (or cinnamon) and a small pinch of salt. This recipe or proportion is by no means a strict one… in fact, we always eye-balled it!
Anyway, our pudding almost always had raisins added to it. But since I was using the dried fruit bread from the other day, I decided to add chocolate chips instead! And while I was at it, I added 2 tablespoons of rum too!
The secret? Leave the bread soaking in the milk mixture at least 4 hours before baking!!!
Everyone loved it… even my hard-to-please mother!!!